Popular 8 Italian Vegan Recipes
Italian cuisine is known around the world for its vibrant flavours and time-honoured cooking traditions that Italians treasure. While pizza, pasta, and gelato are the meals that most people associate with Italian cuisine, this rich cuisine encompasses much more. Take a look at our amazing vegan Italian dishes.
1. Tempeh Bolognese
This flavorful vegan spaghetti Bolognese is impressive! This plant-based Bolognese is a terrific midweek dinner because it uses tempeh instead of meat.
Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 2
Ingredients For The Bolognese Sauce
- Tempeh: 250g
- Field mushrooms or any other is fine: 250g
- Celery finely chopped: 1 stick
- Carrot finely chopped: 1 medium
- Onion finely chopped: 1
- Garlic: 4 cloves
- Tomato puree: 20g
- Red wine: 200ml
- Chopped tomatoes: 400g
- Passata: 300ml
- Water: 100ml
- Few sprigs of rosemary and thyme finely chopped
- Begin pulsing the mushrooms, as they must be pureed. Remove the chicken and place it in a basin. Do the same with the tempeh, but make it a little chunkier. Put it in the same pot as the mushrooms.
- Turn to increase the heat to cook off the mushroom water before adding the mushroom and tempeh to the pan. This will give the dish a deep colour and increase the flavours. Transfer the mixture out of the pan and drain in the colander once the mushroom water has been cooked off and evaporated. Add some olive oil to the same big pan. Cook the finely chopped vegetables slowly to release the beautiful scents and flavours. After that, add the garlic and simmer for another 2-3 minutes.
- Cook for a few minutes after adding the finely chopped thyme and rosemary.
- Pour in the tomato puree and simmer for 3 minutes on low heat. Add the red wine in a fine stream and raise the heat to deglaze the pan, scraping off all of the caramelized debris from the bottom of the pan – this is where all of the natural flavours reside.
- Reduce the heat to cook the alcohol before returning the tempeh and mushroom mixture to the pan. Stir the mixture thoroughly.
- Combine the tinned tomatoes, passata, and water in a mixing bowl. Stir it thoroughly.
- Cook for 10 minutes after seasoning with salt and pepper.
- Prepare a pan of boiling water for the pasta. Toss the cooked spaghetti with the Bolognese sauce and emulsify it.
- Add a sprinkling of nutritional yeast to the finish.
- Serve and have fun!
2. Macherroni With Seitan Ragu
Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 3
- Seitan crumble: 200g
- Extra-virgin olive oil: 3 tablespoons
- Mushrooms: 6-7
- Onion: 1
- Celery: 1 stick
- Carrot: 1 small
- Chilli flakes: 1 pinch
- Bay leaves: 2
- Chopped tomatoes: 400g
- Flat parsley: 1 small
- Maccheroni or mezze maniche: 500g
- Salt and pepper
- Chop the onion, celery, and carrot coarsely. Add the olive oil, chilli, and bay leaves to a heavy casserole. Slowly cook the vegetables until they are tender and golden brown. Finely chop the mushrooms and add them to the soffrito, along with the seitan, and heat until all of the liquid has evaporated.
- Bring to a boil with the tomato. Reduce the heat to low and wait 30-40 minutes for the sauce to thicken. Season with salt and pepper to taste. Cook the pasta according to package guidelines in salted boiling water.
- Drain and combine with the ragu. Serve immediately with a sprinkling of finely chopped parsley. Hope you will love the vegan Italian item.
3. Mexican Bean Lasagne
Prep Time: 20 minutes | Cook Time: 30 minutes | Servings: 4
- Oil: 1 tablespoon
- Onion, chopped: 1
- Green pepper deseeded and chopped: 1
- Tinned mixed beans in spicy tomato sauce: 395g
- Tinned chopped tomatoes: 400g
- Dried chilli flakes, for extra heat, if liked: ½ teaspoon
- Flora Freedom: 25g
- Plain flour: 25g
- ● Unsweetened soya milk: 300 ml
- ● Dairy-free cheese, grated: 150g
- ● Flour tortillas halved: 8
- Preheat the oven to 180°C and Gas mark 4 (180°C).
- Heat the oil and cook the onion until tender but not brown in a pan. Stir in the pepper and cook for another 2-3 minutes.
- Combine the mixed beans and chopped tomatoes in a mixing bowl, seasoning with chilli flakes if desired. At the same time, creating the dairy-free cheese sauce, heat through and reduce heat to low.
- In a medium saucepan, combine Flora, flour, and soya milk. Bring to a boil, constantly stirring over medium heat, and simmer for 2-3 minutes, or until thickened, smooth, and glossy—season with salt and pepper to taste and stir in 100g dairy-free cheddar cheese until melted.
- Place a single layer of flour tortillas on top of about a quarter of the tomato sauce in the bottom of a lasagne dish. Place a quarter of the dairy-free cheese sauce on top of the tortillas, then repeat the layers, ending with a cheese sauce layer. The remaining cheese should be sprinkled over the top.
- Bake for 30-35 minutes, until brown and bubbling in a preheated oven. Now let's enjoy it!
4. Vegan Parmesan Cheese
Have you ever wanted to learn how to create vegan Parmesan cheese? It's like Parmesan cheese from a shaker can, yet it just takes 5 minutes to make!
Prep Time: 5 minutes | Cook Time: 0 minutes | Servings: ½ cup
- Zest of lemon: ¼
- Raw cashews: ½ cup
- Nutritional yeast: 2 tablespoons
- Garlic powder: ⅛ teaspoon
- Maldon flaked sea salt: 1 teaspoon
- Lemon should be zested.
- Combine the cashews, nutritional yeast, garlic powder, and lemon zest in the bowl of a food processor and pulse until finely smashed. Toss in the Maldon sea salt flakes and transfer to a mixing dish. Refrigerate in an airtight container.
5. Vegan Spaghetti And Meatballs
Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4
- One Degree Organic sprouted rolled oats: 1 cup
- Medium red potatoes: 1 pound
- Raw cashews: ½ cup
- Garlic cloves: 2
- Oregano: 1 tablespoon
- Onion powder: ½ teaspoon
- Chilli powder: ½ teaspoon
- Cumin: ¼ teaspoon
- Kosher salt: 1 teaspoon
- Fresh ground black pepper: 1 teaspoon
- Spaghetti noodles: 8-ounces
- 12 cups of water should be brought to a boil. Fill a bowl halfway with boiling water and add the oats. Soak for 5 minutes or until all of the water has been absorbed.
- Meanwhile, wash and rinse the red potatoes but do not peel them. Place them in the bowl of a food processor and chop them into quarters. Pulse until the texture is uniformly chopped and has a rice-like consistency (scrape once and pulse again to ensure there are no large chunks).
- Transfer the potatoes to a clean, dry towel and drain out as much moisture as possible (using a dark towel is best because the red skin can colour the towel). Add the cashews and garlic to the food processor and pulse until finely minced.
- Then take 1½ cups of chopped potatoes and measure them out (discard any remaining).
- Peel the garlic cloves. Add the cashews and garlic to the food processor and pulse until finely minced. In a large mixing bowl, combine the potatoes, soaked oats, oregano, onion powder, chilli powder, cumin, kosher salt, and black pepper.
- Pulse a few times until everything is well blended. By squeezing the dough together and softly rolling it, make about 28 1-inch wide balls out of the potato mixture. Place the balls on a baking sheet lined with parchment paper. When you're ready to fry, coat the bottom of a large frying pan with olive oil and heat it over medium heat. Place the balls in the oil; when they come into contact with the oil, they should faintly bubble (if not, adjust the heat). Cook the balls in two batches, rotating each one halfway through.
- Take caution when handling the hot oil, as it may spit. Place the balls on a paper towel-lined plate. (Alternatively, you can bake the balls on a parchment-lined baking sheet in a 400F oven.) Bake for 15 minutes, then flip and spray with olive oil; continue baking for another 25 minutes, or until golden brown and crisp.)
- Meanwhile, bring a big pot of salted water to a boil for the pasta. Follow the package directions for cooking the pasta until it is al dente. If the spaghetti is done before the meatballs, add olive oil to the pan to keep it from sticking.
- Serve the meatballs over spaghetti with high-quality marinara sauce (your favorite brand or homemade if wanted) and Vegan Parmesan cheese on top. Now time to enjoy!
6. Charred Mushroom And Cashew Pizza
Pizza is a dish that everyone enjoys. This Charred vegan Mushroom and Cashew Pizza will quickly become a favourite. It's a lot of fun to make and is perfect for weekday dinners or family movie evenings. You may even involve the kids in preparing this delectable vegan pizza.
Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 2
Ingredients For The Pizza
- Light spelt flour: 300g
- Tepid water: 150ml
- Olive oil: 1 tablespoon
- Good tomato passata: 8 tablespoons
- A handful of small black olives
- A small handful of rocket
Ingredients For The Mushrooms
- Red onion: 1
- Olive oil
- Mushrooms: 250g
- Garlic: 1 clove
- A few sprigs of fresh thyme
Ingredients For The Cashew Ricotta
- Cashews: 200g
- Lemon Juice: ½ lemon
- Garlic: 1 clove
- A pinch of fennel seeds
- Olive oil: 1 tablespoon
- Nutritional yeast: 1 tablespoon
- To begin, gather all of your ingredients and locate a large heavy-based frying pan with a diameter of roughly 26 cm. Preheat your grill to its highest setting.
- Cut the red onion into slices and place it in a frying pan with a bit of oil. Tear the mushrooms into pieces, roughly chop the garlic, then add to the pan with the thyme leaves and cook, occasionally stirring, for 4–5 minutes, until the mushrooms are roasted and crispy and cooked through.
- Remove the item and set it aside for later. Make the cashew ricotta by combining all of the ingredients in a food processor bowl with 3 tablespoons of cold water and blending until totally smooth — this should take 2–5 minutes, depending on how powerful your machine is.
- Ricotta should have a consistency similar to that of regular ricotta. Wash the processor bowl after scooping the mixture into a bowl.
- Make the dough now. Put the four, water, a bit of salt, and a tablespoon of olive oil in a food processor and pulse until the dough comes together in a ball. Tip it over and gather it in your hands.
- Preheat your frying pan to medium-high. You can make both pizzas at once if you have two pans of approximately the same size, but if you don't, you can do one after the other because they cook rapidly.
- Cut the dough in half and keep one half covered for later.
- Place the other half on a floured work surface and roll it out into a 1cm thick circle around the size of your frying pan with a rolling pin.
- Drizzle a little oil into the hot pan, then carefully lift the dough into the pan. While you quickly top the pizza, leave it on the fire for about 3 minutes, and the base begins to cook.
- Half of the tomato passata is spooned on top, followed by the mushrooms. Place the cashew cheese and olives on top.
- Place the pizza under the grill for 4–5 minutes, or until the cashew cheese is browned and the pizza is cooked through.
- Carry on with the second pizza in the same manner.
- Scatter some rocket leaves on top and cut them into thick pieces. My kids love the Italian vegan pizza very much.
7. Lemony Courgette Soup With Mint Pesto
This lemony courgette soup has a strong citrus flavour that pairs well with the mint pesto to create a fragrant and energizing dish. You could just prepare the pesto if you don't like soup or courgettes. It only takes two minutes to make and makes for a happy supper or snack when spread on crackers and served with a bottle of wine.
Prep Time: 20 minutes | Cook Time: 50 minutes | Servings: 2
- Olive oil: 2 tablespoon
- White onions: 2
- Large courgettes: 1kg
- Bay leaf: 1
- Herbs de Provence: 1 ½ teaspoon
- Mustard powder: ½ teaspoon
- Vegetable stock: 750ml
- Unwaxed lemon: 1
- Salt and pepper to season
Ingredients For The Pesto
- Fresh mint, leaves picked: 25g
- Garlic, roughly chopped: 2 cloves
- Pine nuts: 60g
- Olive oil: 6 teaspoon
- Nutritional yeast: 1 teaspoon
- Salt: ¼ teaspoon
- Chop the onions finely. Heat 2 tablespoons olive oil in a heavy-bottomed, covered skillet and add the onions, stirring quickly to coat them in the oil. Put the lid on the pan and cook the onion for about 10 minutes on low heat, turning periodically, until transparent. You can start preparing the courgettes while the onion is cooking. Wash them and trim away any damaged skin. Each courgette should be cut half lengthwise and then into ¼-inch segments. After the onions have softened, add the courgettes, bay leaf, herbs de Provence, and mustard powder, stir well and place the lid back on the pan slightly ajar.
- The cooking time will vary slightly depending on the size of the courgettes, but it should take roughly 20-25 minutes, with the courgettes turning transparent when done. Make the pesto while the courgettes are cooking. Combine the pine nuts, garlic, mint, and 4 tablespoons olive oil in a food processor or pestle and mortar. Add the salt and nutritional yeast once a coarse paste has formed. Give it another brief blend to incorporate the fresh ingredients while keeping the pesto's gritty texture. Add the vegetable stock and nutmeg once the courgettes have done cooking.
- Stir well for a minute or two while keeping the pan on low heat before putting the contents in the blender (or leave in the pan if using a hand blender). Return the soup to the pan after pureeing it with a bit of boiling water if it's too thick.
- Lemon should be zested. Set aside until serving, covering the zest because it dries out rapidly. Squeeze the juice into the hot soup, discarding any pips. Check the seasoning with a brief toss.
- Ladle the soup into serving cups and add a pinch of nutmeg on top. Top the soup with a dollop of pesto and lemon zest.
8. The Italiano Wrap
Tortillas with vegetables and beans are a varied way to enjoy a nutritious lunch or dinner when served with a bowl of soup. Fillings can be made using a variety of vegetables, salad greens, and legumes. You can use leftover green lentils, adzuki, or other types of beans from the previous evening's dinner.
Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 5
- Your choice of vegetables
- Barley or rice bread wraps: 2
- Vegan mayonnaise: ¼ cup
- Fresh pesto (divided): 2 tablespoon
- Salad mix, loosely packed: 1 cup
- Naturally fermented sauerkraut: ¼ cup
- Reduced balsamic vinegar: 1 tablespoon
- Red onion, carrot, little leek, and other veggies can be sliced and cubed. Drizzle some mild olive oil and balsamic vinegar over them in a bowl, season with salt and pepper (if desired), and make sure the vegetables are well covered in the dressing.
- Transfer to a baking tray and roast until slightly browned in a hot oven. Combine the roasted veggies and 1 tablespoon pesto in a mixing bowl.
- In a pan, warm the tortillas over medium heat. Fill the tortillas with the salad mix, roasted veggies, and sauerkraut, then spread the vegan/pesto mayonnaise on top. Drizzle with a balsamic vinegar reduction, roll into burritos and serve.
Because many plant-based options are already part of Italian cuisine, Italy is ideal for vegans. It's also simple to swap out dairy or meat in various delectable dishes. Of course, Italian cuisine varies by location, but many establishments include vegan alternatives on their menus. Don’t miss trying these vegan Italian recipes, and let us know if you have any queries.
I trust you enjoyed this article about the Popular 8 Italian Vegan Recipes. Please stay tuned for more blog posts to come shortly. Take care!
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